In keeping with the nose-to-tail principle, long-forgotten cuts of meat are experiencing a revival. Chef René Christ and small animal expert Wilhelm Bauer demonstrate impressively how chicken, turkey, duck, pigeon, goose, and rabbit can be fully utilized. The author team provides you with all the information needed for precise cutting techniques during butchering. With detailed instructions and step-by-step photos, preparing rolled roasts, stuffed legs, Cordon Bleu, and more becomes a breeze. Choose from over 80 delicious recipes: from soup chicken to pigeon stew to rabbit goulash. And for true enthusiasts: how about poultry gizzard mousse, goose liver tartare, or rabbit spare ribs?.